Bookmaker — This substantial sandwich is made with an underdone grilled rump steak, well seasoned, mustard and grated horseradish over ; placed then between two crusty thick slices of bread and wrapped tightly in a few sheets of blotting paper, and pressed for an hour ; unwrapped, and serve. Carolines — Special small finger- shape rolls, filled with puree of chicken, etc. Chasseur — A well- seasoned puree of game and chicken liver, the bread toasted on one side. Cheshire — Thinly sliced meat and Cheshire cheese sandwich. Chicago — Thinly sliced cucumber and mustard and cress. Couvent — Thinly sliced cucumber, fines herbes butter. Delhi — Pounded chicken, mixed with little olive oil, chutney, and curry powder, one side brown bread, other white. Diane — Made with puree of partridge, flavoured with port wine, brown bread. Ecossaise — Made with puree of salmon, hard eggs, and anchovies, anchovy butter, cut finger shape. Grand Due — A puree of chicken and asparagus. Grand Ville — Puree of ham, tongue, and chicken, with capers, one side brown bread, other white. Hollandaise — Puree of smoked salmon and tunny fish, seasoned with paprika. Indienne — Puree of lobster, chutney, and curry powder, brown bread. Sandwiches. 29 Infanta — Puree of fresh tomatoes and puree of sardines mixed, sandwiches cut diamond shape. Irlandaise — Thin slices of cold game, shredded celery mixed with tartare sauce ; use home-made bread. Isabelle — Puree of chicken, tongue, and foie gras, sandwiches cut triangle shape. Italienne — Sweet sandwiches, made with genoise and jam. Jockey Club — Puree of cooked veal and foie gras, horseradish butter used, and white bread. Mancelle — Puree of cooked chestnut and foie gras, brown bread. Mirctbeau — Pounded stoned olives and anchovies, anchovy butter, brown bread. Mogador — Puree of chicken, ham, tongue, and foie gras, sandwiches cut oval shape. Monegasque — Puree of tunny fish, hard eggs, tarra- gon, and chervil, and thinly sliced tomatoes. Monseigneur — Creamed soft roe, anchovy butter, sandwiches cut mitre shape. Moscovite — Caviar, seasoned and mixed with juice of lemon and chopped parsley, brown bread. Normande — Shrimp and anchovy paste. Nuton — Cream cheese, mixed with pounded walnuts or cobnuts, brown bread. Orientate — Curried puree of chicken and anchovy paste, shredded mustard and cress, white bread. Petit Due — Puree of fresh mushrooms, blended with horseradish butter, sandwiches cut oblong shape. 30 The New Practical Cookery Guide. Petite Princesse — Creamed puree of chicken and foie gras. Pompadour — Half puree of chicken, half puree of pheasant, one side brown bread, the other white. Punjab — Cream cheese, mixed with Indian chutney, watercress, and capers, in small long rolls. Rachel — Puree of chicken and finely shredded parsley. Piquet — Creamed cooked calf’s brains, mixed with fines herbes. Rothomago — Puree of cooked ham and fresh tomatoes, tarragon, and chervil. Russe — Caviar, blended with Russian mayonnaise, brown bread. Sanita — Sweet rolled sandwich, finely minced figs, dates, almonds, blended with whipped cream, spread on thin slices of milk bread✪ Sanita (crust off), rolled in damp cloth and pressed ; when ready to use, cut in slices Swiss roll fashion. Sicilienne — Pounded sardines and hard eggs, fines herbes. Suedoise — Cream cheese, mixed with finely chopped gherkins, capers, and olives, paprika. Turque — Puree of chicken’s liver, sheep’s brain, pimento, horseradish butter.

AI-modernized reading of the original text

Bookmaker — This substantial sandwich is made with an underdone grilled rump steak, well seasoned, mustard and grated horseradish over ; placed then between two crusty thick slices of bread and wrapped tightly in a few sheets of blotting paper, and pressed for an hour ; unwrapped, and serve. Carolines — Special small finger- shape rolls, filled with puree of chicken, etc. Chasseur — A well- seasoned puree of game and chicken liver, the bread toasted on one side. Cheshire — Thinly sliced meat and Cheshire cheese sandwich. Chicago — Thinly sliced cucumber and mustard and cress. Couvent — Thinly sliced cucumber, fines herbes butter. Delhi — Pounded chicken, mixed with little olive oil, chutney, and curry powder, one side brown bread, other white. Diane — Made with puree of partridge, flavoured with port wine, brown bread. Ecossaise — Made with puree of salmon, hard eggs, and anchovies, anchovy butter, cut finger shape. Grand Due — A puree of chicken and asparagus. Grand Ville — Puree of ham, tongue, and chicken, with capers, one side brown bread, other white. Hollandaise — Puree of smoked salmon and tunny fish, seasoned with paprika. Indienne — Puree of lobster, chutney, and curry powder, brown bread. Sandwiches. Infanta — Puree of fresh tomatoes and puree of sardines mixed, sandwiches cut diamond shape. Irlandaise — Thin slices of cold game, shredded celery mixed with tartare sauce ; use home-made bread. Isabelle — Puree of chicken, tongue, and foie gras, sandwiches cut triangle shape. Italienne — Sweet sandwiches, made with genoise and jam. Jockey Club — Puree of cooked veal and foie gras, horseradish butter used, and white bread. Mancelle — Puree of cooked chestnut and foie gras, brown bread. Mireabeau — Pounded stoned olives and anchovies, anchovy butter, brown bread. Mogador — Puree of chicken, ham, tongue, and foie gras, sandwiches cut oval shape. Monegasque — Puree of tunny fish, hard eggs, tarragon, and chervil, and thinly sliced tomatoes. Monseigneur — Creamed soft roe, anchovy butter, sandwiches cut mitre shape. Moscovite — Caviar, seasoned and mixed with juice of lemon and chopped parsley, brown bread. Normande — Shrimp and anchovy paste. Nuton — Cream cheese, mixed with pounded walnuts or cobnuts, brown bread. Orientale — Curried puree of chicken and anchovy paste, shredded mustard and cress, white bread. Petit Due — Puree of fresh mushrooms, blended with horseradish butter, sandwiches cut oblong shape. 30 The New Practical Cookery Guide. Petite Princesse — Creamed puree of chicken and foie gras. Pompadour — Half puree of chicken, half puree of pheasant, one side brown bread, the other white. Punjab — Cream cheese, mixed with Indian chutney, watercress, and capers, in small long rolls. Rachel — Puree of chicken and finely shredded parsley. Piquet — Creamed cooked calf’s brains, mixed with fines herbes. Rothomago — Puree of cooked ham and fresh tomatoes, tarragon, and chervil. Russe — Caviar, blended with Russian mayonnaise, brown bread. Sanita — Sweet rolled sandwich, finely minced figs, dates, almonds, blended with whipped cream, spread on thin slices of milk bread (crust off), rolled in damp cloth and pressed ; when ready to use, cut in slices Swiss roll fashion. Sicilienne — Pounded sardines and hard eggs, fines herbes. Suedoise — Cream cheese, mixed with finely chopped gherkins, capers, and olives, paprika. Turque — Puree of chicken’s liver, sheep’s brain, pimento, horseradish butter.

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The new practical cookery guide